1 tbsp unsalted butter
1/2 medium onion, finely chopped
1 small clove garlic, finely chopped
1 small carrot, coarsely chopped
1/4 cup french green lentils
1 bay leaf
2 whole canned tomatoes, drained, see, ded, and coar
1 1/2 tsp salt
1/8 tsp freshly ground pepper
2 slices italian bread, cut into 1/4-, inch cubes
1/2 head escarole, cut crosswise into 1, -inch strips
2 tsp extra-virgin olive oil
A Recipe for
Lentil & Escarole Soup - Martha Stewart Liv
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Food Tip |
This Recipe for Lentil & Escarole Soup - Martha Stewart Liv is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Lentil & Escarole Soup - Martha Stewart Liv from the recipe cookbook of Recipes-to-go (Bean)
The bagel, an unsweetened doughnut with rigor mortis. |
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Food Tip |
1. In a stockpot, melt butter over medium heat. Add onion, garlic, and
carrot and saute until tender, about 5 minutes. Add lentils, bay leaf,
tomatoes, salt, pepper, and 5 1/2 C water. Bring to a boil, reduce
heat, and simmer until beans are tender, about 40 minutes.
2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd
sheet, turning occasionally until golden brown, about 7 minutes.
3. Add escarole to soup and cook for 5 minutes more. Adjust
seasonings and serve in 4 bowls topped with croutons and olive oil.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>
Serves: 4
Lentil & Escarole Soup - Martha Stewart Liv Recipe brought to you by Recipes To-Go